Salt the ox tongue for 3-4 hours. Grate 1 whole celeriac into a bowl with a good pinch of salt and a splash of apple juice. Cover and place somewhere warm for a few hours.

Wash the salt off the tongue and place in a pan of cold water with the mirepoixe, a handful of mustard seeds and some thyme. Bring to the boil and simmer for 4 hours until very soft, then leave to cool in the cooking liquor for 30 minutes. Remove from the stock and peel off the skin. Store in the fridge until needed.

Strain the celeriac juice from the bowl: you need 250ml to make a fluid gel. In a separate pan reduce the remaining apple juice by half. Add the sugar and celeriac juice and bring to the boil. Add the agar agar and boil for 3 minutes to cook out. Set in the fridge till firm, then blitz back in a food processor until smooth and fluid.

Peel the remaining celeriac and put through a Japanese rotating slicer or finely julienne. Combine with the mayonnaise, chervil and capers like a coleslaw.

The scallops should be alive when bought. Run a knife down the inside of the flat side of the shell: this will release the scallop. Remove the scallop by finding the muscle and running a knife through it: the scallop should just fall out at the point. Put your finger down between the muscle and the scallop meat and run your finger around the white flesh to remove the skirt. The orange roe can be cooked off with the scallop, or dehydrated and blitzed with some salt to season the scallop when cooking.

Place the scallops in a heated oiled pan. Season with scallop roe, salt and pepper and leave for 1-2 minutes, depending on the size of the scallops, until one side is nicely golden and caramelised. Turn, add a knob of butter, and baste for 30 seconds then deglaze with lemon juice. Take out of the pan to rest for 30 seconds. At this point you can thinly slice the ox tongue, oil and season, and place under the grill for 1 min to warm through. Finish the dish with fresh chervil.